A deliciously succulent sweet buttermilk cornbread, with a slightly sweet and tender crumb; serve warm dripping with butter and honey. Is a great side with chili, soups or stews.
Preheat oven to 400°F and cream together butter and sugar in a large mixing bowl.
Add eggs, milk and buttermilk* and mix well. Add flour, cornmeal, baking powder and salt. Mix until combined, trying not to over mix. Scoop batter into a greased 9x13 inch pan.
Bake at 400°F for 22-25 minutes, until toothpick inserted comes out clean. Let cool a few minutes, then cut into squares and serve with a pat of butter, drizzled with honey.
Video
Notes
No buttermilk? Add 2 teaspoons vinegar or lemon juice to a 1 cup measuring cup, then add milk to the ⅔ cup mark. Stir, let sit 5-10 minutes and you have buttermilk.